0000000000828718

AUTHOR

Franco Dellaglio

showing 3 related works from this author

Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses

2003

Abstract Aims: To evaluate the effectiveness of two independent methods in differentiating a large population of lactic acid bacteria (LAB) isolated from wheat flours and sourdoughs and to correlate eventual differences/similarities among strains with their geographical origin and/or process parameters. Methods and Results: One hundred fifty strains belonging to Lactobacillus spp. and Weissella spp., plus eight type strains, one for each species, and two unidentified isolates, were characterized by randomly amplified polymorphic DNA (RAPD) and SDS-PAGE of cell-wall proteins. The RAPD analysis separated the eight type strains but did not always assign all the strains of a species to the same…

WeissellaGenotypeMicroorganismBiologyApplied Microbiology and BiotechnologyMicrobiologychemistry.chemical_compoundBacterial ProteinsCell WallLactobacillusGenotypeHumansTypingFood scienceLactic AcidTriticumfood and beveragesGeneral MedicineBreadbiology.organism_classificationLactic acidRAPDBacterial Typing TechniquesRandom Amplified Polymorphic DNA TechniqueLactobacilluschemistrybatteri lattici tipizzazione biodiversitàFermentationElectrophoresis Polyacrylamide GelBacteriaBiotechnology
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Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines

2004

Aims:  Physiological comparison of two indigenous Oenococcus oeni strains, U1 and F3 isolated in the same area (Valpolicella, Italy) in order to select a performant starter for MLF in wine. Methods and Results:  Growth rate, sugar and malate metabolism in FT80 media at pH 5·3 and 3·5 were analysed. The amount of total protein synthesized and the level of expression of the small Hsp Lo18 were evaluated by radiolabelling and immunodetection experiments after heat (42°C), acid (pH 3·5) and ethanol (12% v/v) stresses. Strain U1 showed significantly lower specific growth rate and growth yield in acid conditions than strain F3. However, strain U1 had a higher malate consumption capacity at pH 3·5…

WinebiologyStrain (chemistry)food and beveragesbiology.organism_classificationApplied Microbiology and Biotechnologychemistry.chemical_compoundStarterBiochemistrychemistryMalolactic fermentationMalic acidFood scienceSugarBacteriaOenococcus oeniLetters in Applied Microbiology
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Lactobacillus rossii sp. nov. isolated from wheat sourdough

2005

Screening of sourdough lactic acid bacteria for bacteriocin production resulted in the isolation of a Gram-positive, catalase-negative, non-spore-forming, non-motile rod bacterium (strain CS1T) that could not be associated with any previously described species. Comparative 16S rRNA gene sequence analysis recognized strain CS1T as a distinct member of the genus Lactobacillus. By a species-specific PCR strategy, five additional strains previously isolated from sourdoughs were found to belong to the same species as strain CS1T, as confirmed by 16S rRNA gene sequence analysis. The closest related species were Lactobacillus durianis, Lactobacillus malefermentans and Lactobacillus suebicus, with …

GenotypeSequence analysisMolecular Sequence DataLactobacillus rossiae impasti acidi nuova specieBiologyDNA RibosomalPolymerase Chain ReactionMicrobiologyMicrobiologychemistry.chemical_compoundBacteriocinRNA Ribosomal 16SLactobacillusPhylogenyTriticumEcology Evolution Behavior and SystematicsBase CompositionNucleic Acid HybridizationGenes rRNABreadSequence Analysis DNAGeneral MedicineRibosomal RNAbiology.organism_classification16S ribosomal RNALactobacillusPhenotypechemistryFermentationPeptidoglycanBacteriaSettore AGR/16 - Microbiologia Agraria
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